Rustic Lamb Spareribs With Eggplant Sauce
|Olive oil||2 Tablespoon|
|Eggplant||10 Ounce, unpeeled, diced (1 Small Size)|
|Garlic||4 Clove (20 gm), minced / pressed|
|Canned pear shaped tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned tomato sauce||15 Ounce (1 Large Can)|
|Port wine||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Tablespoon|
|Dried oregano leaves||1 1⁄2 Teaspoon|
|Cinnamon stick||3 Inch (1 Piece)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Lamb spareribs||2 1⁄2 Pound|
|Water||1⁄3 Cup (5.33 tbs)|
|Dry pasta||8 Ounce (Rustici / Bow Shaped)|
Heat oil in a 3- to 4-quart pan over medium-high heat.
Add eggplant and cook, stirring often, until eggplant is very soft (8 to 10 minutes).
Stir in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, port, sugar, oregano, bay leaf, cinnamon stick, and all but 1 tablespoon of the parsley.
Bring to a boil; then reduce heat, partially cover, and simmer until very thick (about 30 minutes).
Season to taste with salt and pepper.
Meanwhile, arrange lamb spareribs, fat side up, in a single layer in a shallow baking pan.
Bake, uncovered, in a 450° oven until well browned (30 to 40 minutes).
Lift lamb from baking pan, cut between bones to separate, and transfer to pan with tomato-eggplant sauce.
Pour off and discard fat in baking pan.
Then pour in 1/3 cup water, stirring to dissolve browned bits.
Add water mixture to ribs in sauce; cover and simmer over low heat until lamb is very tender when pierced (about 1 hour).
Skim and discard fat from sauce.
When lamb is almost tender, in a 5- to 6-quart pan, cook rustici in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well and transfer to a warm deep platter; spoon sauce and ribs over pasta.
Sprinkle with remaining 1 tablespoon parsley.